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FRENCH STICKS, VIENNA BREAD & CRISP ROLLS

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Bread and Yeast Compounds - Bread Premixes and Concentrates

Recipe No: R120j

USING FINO BREAD AND ROLL CONCENTRATE

Group	Ingredient	KG
	FINO BREAD AND ROLL CONCENTRATE	0.250
	Flour	5.000
	Salt	0.050
	COUNTRY OVEN DOBRIM 90	0.020
	BAKELS INSTANT ACTIVE YEAST	0.050
	Water (variable)	2.800

	Total Weight	8.170

Method:

1. No time dough.
2. Place all ingredients in machine bowl and develop thoroughly.
3. Dough temperature 30-31°C (86-88°F).
4. Allow dough to recover 5 minutes.
5. Scale and mould as desired.
6. Prove then bake at 250°C (480°F).

Notes:

The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion.

If using Compressed Yeast, use 150g (6oz) in above recipe.

Yield:

23 French Sticks scaled at 350g, approximately 14 dozen Crisp Rolls scaled at 50g.